Giadas Roasted Fennel With Parmesan Recipes

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ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 7

4 large bulbs fennel, trimmed and cut horizontally into 1/4-inch slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest (about 1 lemon)
1 clove garlic, sliced
1/2 cup freshly grated Parmesan
1/3 cup olive oil, plus for oiling the baking dish
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
  • Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
  • Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.

ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS



Roasted Fennel With Parmesan - Giada De Laurentiis image

This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.

Provided by Julesong

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 fresh bulbs of fennel
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup freshly shredded parmesan cheese
4 tablespoons olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
  • Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
  • Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
  • Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
  • Sprinkle with the salt and pepper, then with the Parmesan.
  • Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
  • Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

Nutrition Facts : Calories 227.8, Fat 16.4, SaturatedFat 3.3, Cholesterol 7.3, Sodium 539.9, Carbohydrate 17.4, Fiber 7.2, Sugar 0.1, Protein 6.1

GIADA'S ROASTED FENNEL WITH PARMESAN



Giada's Roasted Fennel With Parmesan image

Make and share this Giada's Roasted Fennel With Parmesan recipe from Food.com.

Provided by Chef Citron

Categories     Vegetable

Time 55m

Yield 4 fennel servings, 4-6 serving(s)

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
salt & freshly ground black pepper
1/3 cup freshly shredded parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish.
  • Arrange the fennel in the dish.
  • Sprinkle with salt and pepper, then with the Parmesan.
  • Drizzle with the oil.
  • Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
  • Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 servings

Number Of Ingredients 5

2 large fennel bulbs
1/4 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Parmesan shavings

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
  • Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil, plus more for the baking dish
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
1/2 cup freshly grated parmesan cheese
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
  • Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.

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